Auntie Peggy's Kai Choy Kim Chee Secret Recipe

Batch Notes: The recipe for the "flavor base" or "sauce" will make up to a gallon of kim chee product. This single "batch" yield approximately makes a two pounds of kim chee product, which needs only 2 tablespoons of the total "flavor base." -Individual results may vary. For Hawaiian salt brine: In a large aluminum tray, mix salt and cold water together to yield approximately 32 oz. of brine. Try to make the mixture about as salty or even saltier than ocean water. Cut 2 lbs. of Kai Choy into 1.5 inch chunks and soak in the brine for 2 hours. Try to turn, rotate and squeeze the Kai Choy to ensure proper brining. Drain, rinse and dry the finished product which should look wilted and slightly tender. Reserve at room temperature. For flour slurry: In a cold medium sauce pan or pot, mix about 2 teaspoons of all purpose flour with 12 oz. of warm water. Whisk the ingredients thoroughly until flour has dissolved. Strain the liquid if any clumps are present. Stirring constantly, heat the mixture over high heat until the mixture boils and thickens. Mixture may reduce/thicken quickly. Since this is an approximation and measurements are sometimes inaccurate, try to achieve a "maple syrup" consistency. If the mixture is too thick, add water. If the mixture seems unusually thin, slowly add equal parts of flour & water mixed together cold in equal parts- (cold slurry to hot slurry). Be sure to mix constantly while adding any extra cold slurry to a heated mixture. Remember "maple syrup" consistency. If you have more cooked slurry than you need, try to use the rest of the left over for a different kind of cabbage or vegetable Kim Chee. For Kim Chee flavor base: In a medium mixing bowl, combine Korean chili flakes, flour slurry, fish sauce, garlic, ginger, sugar, sesame seeds and green onions. Mix well until homogeneous. Again, for every 2 lbs. of brined Kai Choy, use 2 tbsp. of flavor base. You may eat this immediately or keep out side in a clean air tight jar for about two days to achieve a fermented product. If you have a sensitive stomach or are unsure you will like a sour Kim Chee, refrigerate the Kim Chee right away. When fermenting any foods, you do so at your own risk. After a week or so, Kim Chee will naturally ferment, even with immediate or consistent refrigeration.